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Peeled Sword Shrimp (Pontian Wild) / 尖虾肉(笨珍野生)- 200g

Peeled Sword Shrimp (Pontian Wild) / 尖虾肉(笨珍野生)- 200g


Origin: Pontian

Regular price RM12.90
Regular price Sale price RM12.90
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Sword Shrimp 尖虾

Sword Shrimp from Pontian has a unique sweet flavour that cannot be found elsewhere. Its flavour is medium, neither too mild nor too strong. It is firmer and usually larger compared to Southern Velvet Shrimp and White Shrimp. Sword Shrimp is suitable for stir-frying and it tastes good in Chinese Meat Roll (Ngo Hiang). Research has also shown that people who consume shrimp regularly has a lower risk of heart disease compared to those who do not eat it.


Chinese Name(s): 尖虾

Local Name(s): Udang Tajam

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour: Medium 中等

Texture: Firm 结实

Cooking Method: Stir Fry 翻炒

Weight Loss after cleaning (whole fish): 50% ————————————————————————————————————

How To Make: Shrimp Fried Rice


  • 3 cups leftover steamed rice chilled in fridge overnight
  • 3 tablespoons oil
  • 2 large eggs lightly beaten
  • 2 cloves garlic minced
  • 8 oz shrimp shelled and deveined
  • 1 cup frozen mixed vegetables defrost
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 3 heavy dashes ground white pepper or black pepper
  • Salt to taste


  1. Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
  2. Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
  3. Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
  4. Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are lightly toasted and well "fried." Add the eggs, stir to combine well with the rice. Dish out and serve immediately.


Additional Information:

Caution: Customized cutting is NOT available. 

Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式:冷冻雪藏 -18°C。购买后3个月内食用,品质最佳。 

100% Preservative Free 绝无防腐  
Cleaned & Gutted 去鳞清内脏 
Vacuum Packed 真空包装  
Flash Frozen 急速冷冻  

How we package your order?

The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.

We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.

What should I do when my order arrives? 

Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.

How is your frozen seafood handled? What is your freezing process?

Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.

Read: How Blast Freezing Improves the Quality of Fish

What is a -45 Degree Freezer and how does it affect the seafood when defrosted?

Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.  

What is the proper way to defrost frozen seafood products? 

If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.  

Why are some seafood products unavailable from time-to-time?

The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.

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